16
1100:Agricultural and Biological Sciences(比率: 53.6 %)
| DOI | タイトル | 著者 | ジャーナル | 発行年 | 科研費成果論文 |
|---|---|---|---|---|---|
| 10.1007/s11947-019-02287-x | Assessing The 3D Printing Precision And Texture Properties Of Brown Rice Induced By Infill Levels And Printing Variables | Huang, Meng-Sha; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh | Food And Bioprocess Technology | 2019 | NA |
| 10.1007/s12393-019-09199-8 | Applications Of 3D Printing In Food Processing | Nachal, N.; Moses, J. A.; Karthik, P.; Anandharamakrishnan, C., 0000-0002-9599-5594 | Food Engineering Reviews | 2019 | NA |
| 10.1016/j.foodchem.2019.02.090 | Impact Of Macronutrients Printability And 3D-Printer Parameters On 3D-Food Printing: A Review | Perez, Bianca; Nykvist, Hanna; Brogger, Anja F.; Larsen, Maria Barmar; Falkeborg, Mia Fiilsoe | Food Chemistry | 2019 | NA |
| 10.1016/j.foodhyd.2018.08.026 | Linking Rheology And Printability Of A Multicomponent Gel System Of Carrageenan-Xanthan-Starch In Extrusion Based Additive Manufacturing | Liu, Zhenbin; Bhandari, Bhesh; Prakash, Sangeeta; Mantihal, Sylvester; Zhang, Min | Food Hydrocolloids | 2019 | NA |
| 10.1016/j.foodres.2018.05.075 | Creation Of Internal Structure Of Mashed Potato Construct By 3D Printing And Its Textural Properties | Liu, Zhenbin; Bhandari, Bhesh, 0000-0001-8800-6295; Prakash, Sangeeta; Zhang, Min, 0000-0001-8107-5212 | Food Research International | 2018 | NA |
| 10.1016/j.ifset.2018.01.001 | Physical Properties Of 3D Printed Baking Dough As Affected By Different Compositions | Yang, Fan; Zhang, Min; Prakash, Sangeeta; Liu, Yaping | Innovative Food Science & Emerging Technologies | 2018 | NA |
| 10.1016/j.ifset.2019.102214 | Extrusion-Based 3D Printing Of Food Pastes: Correlating Rheological Properties With Printing Behaviour | Zhu, Sicong; Stieger, Markus A.; Van Der Goot, Atze Jan; Schutyser, Maarten A.I. | Innovative Food Science & Emerging Technologies | 2019 | NA |
| 10.1016/j.jfoodeng.2018.09.011 | Effect Of Rheological Properties Of Potato, Rice And Corn Starches On Their Hot-Extrusion 3D Printing Behaviors | Chen, Huan; Xie, Fengwei; Chen, Ling, 0000-0001-6074-523X; Zheng, Bo | Journal Of Food Engineering | 2019 | NA |
| 10.1016/j.jfoodeng.2019.03.016 | Application Of Soy Protein Isolate And Hydrocolloids Based Mixtures As Promising Food Material In 3D Food Printing | Chen, Jingwang, 0000-0003-4626-985X; Mu, Taihua; Goffin, Dorothee; Blecker, Christophe; Richard, Gaetan; Richel, Aurore; Haubruge, Eric | Journal Of Food Engineering | 2019 | NA |
| 10.1016/j.jfoodeng.2019.109691 | 3D Printing Of Egg Yolk And White With Rice Flour Blends | Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. | Journal Of Food Engineering | 2020 | NA |
| 10.1016/j.lwt.2018.06.014 | Dual Extrusion 3D Printing Of Mashed Potatoes/Strawberry Juice Gel | Liu, Zhenbin; Zhang, Min, 0000-0001-8107-5212; Yang, Chao-Hui | Lwt | 2018 | NA |
| 10.1016/j.lwt.2018.12.031 | Improving 3D Printing Process Of Lemon Juice Gel Based On Fluid Flow Numerical Simulation | Yang, Fanli; Guo, Chaofan; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh; Liu, Yaping | Lwt | 2019 | NA |
| 10.1016/j.lwt.2018.12.053 | Rheological And Mechanical Behavior Of Milk Protein Composite Gel For Extrusion-Based 3D Food Printing | Liu, Yaowei; Yu, Yun; Liu, Changshu; Regenstein, Joe M.; Liu, Xiaoming; Zhou, Peng, 0000-0002-6665-3800 | Lwt | 2019 | NA |
| 10.1016/j.meatsci.2019.03.005 | 3D Printing Of Meat | Dick, Arianna, 0000-0003-3474-0309; Bhandari, Bhesh, 0000-0001-8800-6295; Prakash, Sangeeta | Meat Science | 2019 | NA |
| 10.1016/j.tifs.2019.02.023 | Toward The Design Of Functional Foods And Biobased Products By 3D Printing: A Review | Portanguen, Stephane; Tournayre, Pascal, 0000-0001-6431-0268; Sicard, Jason, 0000-0002-7197-8212; Astruc, Thierry; Mirade, Pierre-Sylvain | Trends In Food Science & Technology | 2019 | NA |
| 10.1111/1541-4337.12443 | Model Building And Slicing In Food 3D Printing Processes: A Review | Guo, Chaofan, 0000-0002-7559-892X; Zhang, Min, 0000-0001-8107-5212; Bhandari, Bhesh | Comprehensive Reviews In Food Science And Food Safety | 2019 | NA |